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Lemon Yogurt Cupcakes

Thursday, March 4, 2010

Today the gracious Sun came out and it felt like Spring is just around the corner. Well let's hope, keeping my fingers crossed. With all this extra energy I decided to test a new recipe for Lemon Cupcakes.

Freshly grated lemon zest

Freshly squeezed lemon juice

I used Fat free yogurt that has been left to drain overnight in the fridge, you can also use greek yogurt if like.

Lemon Yogurt Cupcakes(about 16 cupcakes)

nocoupons

1 1/2 cups cake flour

2 teaspoons baking powder

1/2 teaspoon kosher salt

1 cup plain yogurt / I used fat free yogurt, drained overnight/

1 cup sugar

3 extra-large eggs

2 teaspoons grated lemon zest

1/2 teaspoon pure vanilla extract

1/2 cup vegetable oil

5 tbl of lemon juice

Glaze:

nocoupons

1 1/2 to 2 cups cup powdered sugar

1/3 cup of freshly squeezed lemon juice

1/2 stick of butter

Preheat the oven to 350 degrees F. Line cupcake pan.

Sift together the flour, baking powder, and salt into a bowl. set aside.

In another bowl, whisk together the yogurt, 1 cup sugar, the eggs, lemon zest, 5tbl lemon juice and vanilla. Slowly whisk the dry ingredients into the wet ingredients. With a rubber spatula, fold the vegetable oil into the batter, making sure it's all incorporated. Pour the batter into the prepared pan and bake for about 16 minutes, or until a toothpick placed in the center of a cupcake comes out clean.

Meanwhile, cook the 1/3 cup lemon juice with butter, just until butter is melted and pour over 1 1/2 to 2 cups of powdered sugar and whisk immediately until nicely smooth. If you it gets too thick you can always reheat it it microwave for a few seconds.

When the cupcakes are done, allow them to cool in the pan for 5 minutes, then transfer cupcakes onto a cooling and let cool to room temperature

Using a spoon pour the glaze on the top of the cooled cupcakes

One day later...they are even better than the first day. Lemon flavor is more intense and they are very moist.

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